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🍽️ Juicy Beef Fillet with Truffle Mash and Parmesan Beans

670 kcal · 30 min · 4 servings

Juicy Beef Fillet with Truffle Mash and Parmesan Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees Celsius with fan setting.
  2. 2. Bring two liters of salted water to a boil in a pot.
  3. 3. Peel the potatoes and wash them thoroughly.
  4. 4. Cut the potatoes into coarse cubes.
  5. 5. Place the potato cubes in a large pot and cover them with salted water.
  6. 6. Cook the potatoes on medium heat for about 20 to 25 minutes until soft.
  7. 7. Wash the beans and trim the thin ends.
  8. 8. Cook the beans in the boiling salted water for 8 to 10 minutes until al dente.
  9. 9. Drain the beans and let them drip dry in a colander.
  10. 10. Wash the beef fillet and pat it dry with kitchen paper.
  11. 11. Cut the fillet crosswise into four equal medallions.
  12. 12. Heat two tablespoons of oil in a frying pan on high heat.
  13. 13. Season the fillet pieces generously with salt.
  14. 14. Sear the fillets in the hot oil for 3 to 4 minutes on all sides.
  15. 15. Place the meat in a baking dish.
  16. 16. Finish cooking the meat in the oven for 8 to 10 minutes.
  17. 17. Leave the frying pan with the pan juices uncleaned.
  18. 18. Let the fillet pieces rest for 4 to 5 minutes.
  19. 19. Halve the shallot and peel it.
  20. 20. Dice the shallot finely.
  21. 21. Add one tablespoon of oil to the pan juices in the frying pan.
  22. 22. Fry the shallot on medium heat for 2 to 3 minutes.
  23. 23. Deglaze the mixture with red wine.
  24. 24. Let the wine reduce almost completely.
  25. 25. Add the cream.
  26. 26. Simmer the sauce on medium heat for 2 to 4 minutes.
  27. 27. The sauce should become creamy and the liquid reduced.
  28. 28. Season the sauce with salt and pepper to taste.
  29. 29. Keep the sauce warm until you serve the dish.
  30. 30. Drain the cooked potatoes using the lid.
  31. 31. Let the potatoes steam dry for a short moment.
  32. 32. Add milk and truffle butter to the potatoes.
  33. 33. Mash everything into a puree using a potato masher.
  34. 34. Season the truffle puree with salt and pepper to taste.
  35. 35. Heat two tablespoons of butter in the bean cooking pot on medium heat.
  36. 36. Warm the beans by stirring them for 1 to 2 minutes.
  37. 37. Grate fresh Parmesan cheese over the beans.
  38. 38. Mix the beans with the cheese.
  39. 39. Season the beans with salt if necessary.
  40. 40. Plate the beef fillet, Parmesan beans, and truffle puree.
  41. 41. Drizzle the dish with the red wine sauce.
  42. 42. Serve the meal and enjoy your meal!

Nutrition per serving